Last week I received a bottle of coconut rum in the mail. It was Cheryl from Madhouse Family Reviews who alerted her blog readers, myself included, that there was a call to review Koko Kanu rum on trnd. I think they were giving away 1000 bottles or so, and you had to apply online. I was selected as one of reviewers.
I love baking boozy cakes, and have baked with coconut rum in the past, using Malibu rum.
Koko Kanu Jamaican Coconut Rum is a new rum to me, this is the first time I have heard of it. It is very aromatic and smooth, and just great if you love coconut flavours.
My first attempt to make a boozy rum cake with Koko Kanu turned out to be a complete disaster.
Go on, have a giggle at my beautiful ruin. I used crushed pineapple in the recipe, and the cake got stuck to the bundt cake tin, while the middle section fell out in a big ungainly heap. What a disgrace!
I had no time to bake anything yesterday as we had Eddie's party at Darcy Bears' venue. He had a whale of a time, but I came back home with a headache. Let's just say, it was a wild party of around 20 7-year-olds on summer holidays.
I baked the coconut cake again, this time swapping the crushed pineapple for lime zest and juice and coconut cream. We have already sampled the cake, and it is lovely. Uff, a sigh of relief.
Coconut rum cake
zest of 1 lime
200g caster sugar
4 medium eggs
150g self-raising flour
1tsp baking powder
a pinch of salt
50ml coconut rum
180g butter, melted
30g coconut cream
100g icing sugar
60g coconut cream
1tbsp coconut rum
1/2 Bounty bar, sliced and fresh coconut pieces to decorate
In a big mixing bowl mix the sugar and lime zest. Beat in the eggs, one at a time. Sift in the flour, baking powder and cornflour and mix well. Add a pinch of salt, coconut rum, melted butter and coconut cream, as well as lime juice. Mix together until you get smooth consistency. The batter is a bit on the runny side.
Pour the cake batter inside the spring cake tin, which has been lined with oiled foil.
Place the tin in the oven preheated to 180C. Bake for about 40+ minutes, check if it's ready with a wooden toothpick.
Once cooked, take the cake out and let it cool on the wire rack before adding the frosting.
For the frosting beat the icing sugar, coconut cream and rum together. Spread the frosting over the cake and decorate with a chopped Bounty bar and fresh coconut chunks, sliced thinly.
I have used an Avocado oil cooking spray, which was one of the products in the latest Degustabox. It is part of the Fry Light range. I have tried the Olive oil Frylight before. Both flavours contain only 1kcal per spray. It is good to coat the inside of cake tins evenly.